Parboiled Rice
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Parboiling was in fact adopted by North American rice growers in the early 20th century. This variety is basically rice that has been partially boiled in the husk. Besides, the three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. Very similar to brown rice in terms of its nutritional benefits, the parboiled variety is a rich source of B vitamins, niacin and thiamine. When combined, these vitamins digest the sugar and help convert the carbohydrate into energy. Besides, parboiled rice has almost double the fiber content than the most consumed white rice.
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